Here is a spinoff from a family favorite, Frito Pie, growing up. The recipe is inspired from Linda's Low Carb Mexican Chicken recipe. Now that school has started with after school activities, I needed a quick recipe to put together from items I already had in the freezer.
Ingredients:
2 cups cooked rice
2 cups cooked chicken breast pieces
1 can enchilada sauce or homemade
4 oz can green chilies
Fritos corn chips
shredded cheese
shredded lettuce
diced tomatoes
sour cream
Directions:
Heat together the rice, chicken, sauce, and green chilies until warm. I used a crockpot to put mine together.
In a 9x13 dish, layer the chips, rice mixture, cheese. Place in microwave for about a minute, or until cheese is slightly melted. Top with lettuce, tomatoes, and a dollop of sour cream for each serving.
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